
Winery Wohlgemuth SchnurrGrauer Burgunder Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.

Taste structure of the Grauer Burgunder Trocken from the Winery Wohlgemuth Schnurr
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Winery Wohlgemuth Schnurr in the region of Rheinhessen is a .
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Winery Wohlgemuth Schnurr matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of lentils and morteau sausages, tunisian pasta or cannelloni with parma ham.
Details and technical informations about Winery Wohlgemuth Schnurr's Grauer Burgunder Trocken.
Discover the grape variety: Trnjak
Structured, intensely coloured reds with a deep purple robe, firm tannins and a dense palate with preserved acidity. Signature aromas of black fruits (blackberry, blackcurrant), plum, spices, Mediterranean garrigue and balsamic notes. Fine ageing potential. Star of great Herzegovinian reds, defining the wine identity of southern Bosnia and the Dalmatian coast around Mostar. Native Croatian and Bosnian black grape, autochthonous to Herzegovina.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Winery Wohlgemuth Schnurr are 0
Informations about the Winery Wohlgemuth Schnurr
The Winery Wohlgemuth Schnurr is one of of the world's greatest estates. It offers 50 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.














